April 21, 2014
Leftover ham from your Easter dinner served as the star of the show in this tasty Gluten Free Scalloped Ham and Cabbage Skillet dinner. The creamy texture of the rice has plenty of extra flavor from the cabbage (we used coleslaw mix in a pinch), mushrooms, and tender onions. Your family is going to love this quick and easy meal. Serve with some crunchy veggies on the side, and you have a dinner on the stove in less than an hour.
Gluten Free Scalloped Ham and Cabbage Skillet
Submitted by The Farming Wife
2 cups bite sized pieces of cooked ham
1/2 cup uncooked rice
1/4 cup chopped onion
1/4 cup butter or margarine (I did not double this ingredient)
1 1/2 cups milk
1 can condensed cream of mushroom soup, undiluted (see bottom for my substitution or jump to my cream of anything soup mix)
1 tsp prepared horseradish
1/2 tsp salt (I left this out due to the salty ham)
4 cups chopped cabbage(I used coleslaw mix)
Saute ham, rice, butter and onion until onions are soft and rice is golden brown
Add milk, soup, horseradish, cabbage and salt if desired
Cover and cook for 35 minutes or until rice is done and cabbage is tender.
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